Sweet Potato, Kale and Wensleydale Quiche

After an awful August - for various reasons - with no chance to blog, I'm hoping to pick things up a bit more from now on. So I'm kicking off the start of September with this lovely quiche. If you can't get hold of Wensleydale cheese, any crumbly white cheese will do.

Serves 4 as a main meal

Ingredients:

For the pastry:
225g flour
110g butter
pinch salt
approx 50ml cold water

For the filling:
1 red onion, finely chopped
300g sweet potato, grated
60g kale, sliced
75g Wensleydale cheese
3 eggs
350ml milk
pinch nutmeg
salt and pepper, to taste

Instructions:

Preheat oven to 190 degrees C/375 degrees F/Gas mark 5

1. First, make the pastry. Rub flour, salt, and butter together until the mixture resembles breadcrumbs. Add the cold water, slowly, gathering the pastry together until it sticks. You may not need to add all the water. Put in the fridge for at least 20 minutes.

2. Grease a 28cm quiche dish. Roll out pastry until just larger than the dish and add to the dish. Bake blind in the oven for 20 minutes. Remove from the oven and set to one side if filling not completed yet.

3. Meanwhile, fry onion in oil/butter on a medium heat until softened.

4. Add the sweet potato, salt and pepper to taste and fry for a further 5 minutes.

5. Add the kale and stir until wilted.

6. Add the sweet potato filling to the quiche dish. Crumble the cheese over the top. Beat eggs and milk together in a bowl, and add salt, pepper and nutmeg to taste. Add the egg mix to the dish.

7. Bake in oven for 45-50 minutes until both pastry and egg mixture are cooked. Serve hot or cold.